Tagetsu

For a kaiseki restaurant to achieve greatness, it has to begin with a solid foundation of the basics. At Tagetsu, a basement restaurant in the chic shopping district of Omotesando, they manage just that by sourcing quality seasonal ingredients, and putting effort into their dashi stock. This stock is the bedrock for a vast number of Japanese dishes. They use it to make gorgeous, glowing soups which are rich in flavor. Throughout the year, different seasonal ingredients are added, such as tilefish or dumplings. The place is run by a husband and wife team. Hideo Mochizuki cut his teeth at some of the most prestigious restaurants in the city before deciding to set up shop for himself in 2013. All of their Japanese sakes are sourced from Kanagawa, and some are extremely limited edition. Fans of Japan’s most famous alcohol should jump at the chance to try some varieties unlikely to be found in other restaurants.